Vegan Meatloaf

Flavorful vegan meatloaf is a perfect recipe for your plant based diet!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 363kcal

Line a 5x8 loaf pan with parchment paper and preheat the oven to 350 degrees F / 180 degrees C.
In a large skillet, heat oil over medium heat and saute the mushrooms, carrots, celery and onion until tender, about 5-8 minutes.
Drain and rinse chickpeas and pulse them in a food processor until a paste forms.
Combine the mashed chickpeas, sauteed vegetables, oatmeal, soy sauce and Worcestershire sauce in a large bowl.
Combine ketchup and barbecue sauce in a small bowl and add half of it to the chickpea mixture, along with salt and pepper. Mix to incorporate.
Transfer to the loaf pan and bake for 20 minutes. Brush with the remaining ketchup and barbecue sauce mix and cook for another 25 minutes.
Garnish with fresh parsley and serve.

Line a loaf pan with parchment paper to make it easy to remove and slice the loaf.
Wipe the mushrooms clean with a damp paper cloth.
Chop the mushrooms, onions, carrots and celery into small pieces.
Mash the chickpeas into a paste. Using a food processor makes this process effortless.
If you aren’t a fan of ketchup, use tomato paste instead.
Don’t over mix or the meatloaf will be tough.
Press firmly into the loaf pan.
Let the meatloaf sit for 10-15 minutes before serving for a sturdier loaf.
Storage - keep leftovers wrapped tightly or in an airtight container inside the fridge for up to 4 days.
There are 3 WW Blue Plan SmartPoints in one serving of this.